Log in / Register

Menu

Forums
Forums

Quick Links
- Search Forums
- Recent Posts
Articles
Articles

Quick Links
- Notable Authors
Reviews
Reviews

Quick Links
- Search Showcase
- Most Active Members
Media
Media

Quick Links
- Search Media
- New Media
Members
Members

Quick Links
Recent
Search
Search titles only

Posted by Member:

Separate names with a comma.

Newer Than:

Search this forum only

Display results as threads

More...

Recent Posts
Menu

Meat Selection and Processing

Kielbasa

I needed some grill food so decided on some smoked kiebasa. Grabbed a pork butt at the going rate of 1.99/lb around here. Cut it up for grinding. I used the Mariansky recipe of salt,pepper,marjoram, sugar and garlic w/cure #1 I stuffed into 35-38 mm casings Then into the smoker for some air drying time before slowly bumping the temp up to 170*. It took about 7 hours to get an IT of 154* They came out and hit the snowbank until the IT was 115* and then a bloom and were delicious! Thanks...
1st Try at a Smoked Turkey

I've seen a quite a few done on the forum and they all looked great. So I decided to try smoking a turkey for myself. I bought this 15.5 lber. after Thanksgiving for 0.59 cents a pound, and let it go into a deep sleep until warmer weather came upon us. Cheap enough if I screw it up. It was already enhanced so I didn't bother with a brine. Well it hit the mid 60's yesterday so out came the WSM. Just injected it with the broth from the heart, neck and giblets. I added pepper, onion powder,...
Prime packer & venison pastrami project

Ok, so I have been reading about curing and smoking long enough. I had to try it out on my own. I hemmed and hawed about the method, but I settled on one that seems to be pretty straightforward (Thanks SmokinAL!). So, yesterday, I went to Costco and bought a 15.5lb prime packer, and I also thawed out a few really nice vension roasts from this season past. I didn't have to trim the vension, but I did trim the packer. Man, it felt weird taking all that fat off!! I ended up with 6lbs of...
First long smoke on WSM

Today was finally nice enough on my day off to smoke something longer then 1hr in my new WSM! Baby back ribs, 1 rack with Chupacabra and the other with Killer Hogs The BBQ Rub. Smoked for 7hrs at 225 with no wrap or bbq sauce. They came out awesome! The wife actually gave me a fist bump from across the table! That never happens!! We both liked the Chupacabra rub one better and both drizzled SNS BBQ sauce on every individual rib! Today was a good day!
Smoking bottom round with new TP20

Had a bottom round that was begging to be smoked and I finally made the splurge and bought a TP20(been doing my research and went with it). It also is the first truly nice weekend we’ve had in south central PA. Rubbed with SPOG before using hickory chunks on my WSM. Here is my thermometer, ready to go: Smoked to 135, let it rest, and began slicing. The original plan was to make put beef, but the Mrs. called an audible and prepped salads to put the meat in. Honey balsamic with tomatoes,...
Taco Sausage

Big Butt - Check Onions - Check X 2 Taco Seasoning 1pkg per pound - Check X 6 Queso Fresco - Check Jalapenos - Check X 2 Caramelize onions Cube you butt and freeze then grind blend the 2 types taco seasoning Add Onions, taco seasoning and Jalapenos to meat smear Taste Test - Amazing! let sit in fridge over night ... also soak your casings ...
Smoked bacon wrapped chicken breasts.

Found this interesting recipe yesterday. And since we already had a value pack of chicken in the fridge to make chicken Devan for dinner. And freeze the rest of the meat. I decided to give this a shot. This morning I trimmed 4 pieces of chicken breast: Put them in a brine with kosher salt and brown sugar for three hours. Then wrapped with thick cut bacon. And some spices. Then into the charcoal smoker for almost 4 hours at 225 degrees with apple chips. Pulled at 150 degrees. Then put in...
1st time beef ribs on my new Yoder

What’s up everyone After a long winter we are finally getting some nice weather in Jersey so I was excited to use my new Yoder Cheyenne ..... Since this week was my boss birthday I got the perfect excuse to try some beef ribs on my smoker. Let me tell you I’m used to smoke on my WSM and I made some really good meat. But the Yoder took the ribs to a whole another level. I coated the ribs with hot sauce and I used a salt and pepper rub. After 9 hours at 285 on the smoker the ribs came out...
2 racks and a small chicken on stick burner

Brined the chicken last night and put rub on St. Louis ribs last night. Chicken and rib rub from Weber, seems to last a really long time to becuase it's so fine. Should be done in few hours. I'm guessing the chicken will take 3 or so at 250. It's a small chicken maybe 4.5 pounds. I'm taking a ride on a bike and get good service up about 1/2 mile from my house
Winner, Winner Chicken Dinner

Had to brag just a little. Won my first contest last weekend. I'm particularly proud because the rub and sauce were both homemade.

Page 1 of 13

Sort By:: Title Start Date; Replies Views; Last Message ↓

One large boston butt or multiple small ones?

smokinbill1638, Mar 28, 2018

Replies:

2

Views:

252

smokinbill1638

Mar 29, 2018
Smallest Boston butt

smokinbill1638, Mar 27, 2018

Replies:

2

Views:

159

smokinq13

Mar 27, 2018
cost to process a pig?

roger shoaf, Jan 23, 2013

Replies:

11

Views:

31,813

karan zale

Feb 9, 2018
Exactly what are Pork Back Ribs?

THW, Jan 7, 2018 ... 2

Replies:

26

Views:

532

THW

Feb 8, 2018
Good buy at Fred Meyer

myownidaho, Jan 19, 2018

Replies:

10

Views:

225

Rings Я Us

Jan 19, 2018
Pork Ribs questions please

red sled, Jan 6, 2018

Replies:

9

Views:

349

red sled

Jan 18, 2018
Where to buy pork bellies?

smoking shawn86, Oct 12, 2013 ... 2

Replies:

29

Views:

89,054

beefylove

Dec 25, 2017
1st attempt at home butchery!

rw willy, Aug 18, 2017

Replies:

12

Views:

637

BandCollector

Sep 6, 2017
To skin or scald...THAT is the question

zeekm, Dec 20, 2016

Replies:

10

Views:

913

daveomak

Sep 1, 2017
This cut of chuck

Rings Я Us, Aug 23, 2017

Replies:

4

Views:

313

Rings Я Us

Aug 24, 2017
Large volume brining

mudslinger2, Aug 14, 2017

Replies:

5

Views:

272

mudslinger2

Aug 14, 2017
Good Article on why bellies are expensive!

foamheart, Jul 29, 2017

Replies:

7

Views:

457

foamheart

Jul 29, 2017
Aging Pork

inowis, Sep 15, 2013

Replies:

11

Views:

1,245

416bigbore

Jan 20, 2017
Smoking pork neck bones to put in a pot with dried beans

butchdon, Dec 15, 2016

Replies:

11

Views:

1,072

atomicsmoke

Dec 16, 2016
Pulled Pork Butt Fatcap

acewestern, Aug 25, 2016

Replies:

17

Views:

2,838

backpacker048

Nov 21, 2016
Maple granules in sausage

seadog92, Nov 15, 2016

Replies:

1

Views:

274

seadog92

Nov 15, 2016
Pork Belly Brine

leafsfan, Nov 3, 2016

Replies:

7

Views:

1,717

leafsfan

Nov 10, 2016
It's what's for dinner

kb3ejw14, Oct 25, 2016

Replies:

13

Views:

348

kb3ejw14

Oct 26, 2016
Wood Suggestions for smoking a pork shoulder.

smokintim, Jan 20, 2012 ... 2

Replies:

26

Views:

101,276

thomaswalls

Oct 6, 2016
Moose roast

rubberduckie, Sep 22, 2016

Replies:

1

Views:

394

rubberduckie

Sep 22, 2016

Showing threads 1 to 20 of 255

Thread Display Options

Loading...

(You must log in or sign up to post here.)

Page 1 of 13